are all that is needed for light fluffy gluten-free pancakes this Shrove Tuesday.
Makes about 10
2 large egg
1/2 tsp Baking Powder
1 cup Buckwheat flour
1/2 cup of plant-based yoghurt such as soya
75ml of water or plant-based milk like coconut to create a smooth batter.
Add flour into a large mixing bowl, make a well in the middle and break the eggs into the well. Blend the flour and eggs together. Gradually add the milk and water until you have a light batter.
Heat a little coconut oil in your frying pan over a hot heat, add a ladle full of the batter to the hot pan that creates a circle. Reduce the heat and cook until you see bubbles appear and the batter begins to take a nice golden colour. Flip and repeat……
Serve with whatever you fancy. Ours will be lemon, maple syrup, banana and blueberries. Finger licking good.